Irresistible Strawberry Shortcake Pudding Cups You’ll Love

Enjoy these delightful Strawberry Shortcake Pudding Cups, a perfect no-bake dessert combining strawberry shortcake flavors with creamy pudding.

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Prep Time 10

Chill Time 30

Total Time 40

Servings: 4 cups

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Strawberries

2 cups Ripe Strawberries Hulled and chopped
to taste tablespoons Sugar For maceration

For the Pudding

1 package Instant Vanilla Pudding Mix
2 cups Cold Milk Always use cold

For the Cake Layers

1 loaf Pound Cake or Sponge Cake Cut into cubes

For the Topping

1 cup Whipped Cream Homemade or store-bought
optional Crushed Cookies For garnish

Equipment

Mixing Bowl
Whisk
Clear serving cups
piping bag

Method

Preparation Steps

In a medium mixing bowl, whisk together 2 cups of cold milk and 1 package of instant vanilla pudding mix for 2-3 minutes until thickened.
Hull and chop 2 cups of ripe strawberries. Toss with sugar and let sit for 10 minutes to macerate.
Slice the pound cake or sponge cake into small cubes for layering.
Layer the ingredients in clear serving cups: start with cake cubes, followed by pudding, and then top with macerated strawberries. Repeat layers until cups are filled.
Top with a generous dollop of whipped cream and garnish with crushed cookies if desired.
Cover and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 35mgCalcium: 150mgIron: 1mg

Notes

Store covered in the fridge for up to 2 days; best served chilled. Avoid freezing the pudding cups as the texture may become grainy.

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